The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1887-08-25

and blackberries and currantsI six and
eight. ounces to the quart jar of fruit.
Make a syrup, the quantity of sugar
varying with the kind Of berries, put
in a porcelain kettle, and just before
it comes to a boil break into it the
white of an egg, slightly beaten, and
as the scum rises remove it, until there
is none left and the syrup is perfectly
clear. Add the berries and boil accor.
ding to the time given above. Then
remove carefully, put in jars; screw
the covers down gently, let stand for
five minutes, and screw down firmly
with a wrench. If cotton batting is
used treat about the same way, trying
it on loosely at first, then after standing
a little while fasten firmly.
Another more convenient and easier
way, which is getting to be more. pop
ular every day with housekeepers for
the preserving of fruit of all kinds, but
more particularly berries, is to fill the
jar with fruit, make a syrup according
to above rule, fill the jar halfway to
the the neck with it. Place the ar in
a kettle with a CRATE or sticks laid
across the bottom to keep it from com
ing in contact with the kettle and pre-
vent it breaking it, fill the kettle with
cold water up to the neck of the jar;
cover and boil the time allowed; re-
move from kettle, screw on cover
gently; let stand five minutes, then
fasten tightly, and put away in a cool,
dark place. It is claimed that preserv-
ing berries in this way is much supe-
rior to the old way, as they retain
their shape and flavor better, and if
cooked according to directions will
keep for any length Of time. To keep
plain berries for winter use, fill dry,
clean bottles or jars with the berries,
cork tightly, boil the same as for pres
CRYING, being careful not to boil IN
til the berries break, remove, place
away in a cool, dark place and when
wanted use the same as fresh berries.
According to a writer in the Detroit
Tribune the following is claimed to be
an excellent method for preserving
berries. Sprinkle the berries over
with sugar in the proportion of half a
pound Of sugar to one pound of fruit,
let stand four hours for the syrup to
form and become somewhat hardened.
Then pour the syrup off into a preserv-
ing kettle, and just as it comes to a
boil add the fruit. When thoroughly
scalded, take carefully up with a ladle,
spread on large platters and put in the
sun to dry. Cover with thin muslin
to protect from flies and bring in at
shutdown. Two days in the sun should
be sufficient to dry it. Pack in glass
jars, interspersing each layer of fruit
with a sprinkling of best granulated
sugar.
, It has long been a rule among house
keepers that hot fruit should be turned
into hot jars and cold fruit into cold
jars, but many housewives use the
cold jars wholly. In pouring hot
fruit into cold jars, place aspoon, fork
or piece of wire in the jars, or set the
jars on q wet towel before pouring in
the fruit, and there will be no danger
of their breaking. If there is no dark
closet for preserves, wrap thetjars in
brown paper and set in a cool place.
Any of the above methods for this
work will be found to be good, and
whichever the housewife may choose,
if the directions are followed intelli-
gently, and proper attention given to
the sealing of the jars, she may put
her fruit away with the full assurance
that it will be ready for use when
wanted.-Er.
A striking performance-A boxing